Kuai Tiao Ruea

Dark, intensely flavored boat noodles in a pork blood–enriched broth with pork slices and crispy garlic.

Ingredients

• 700g pork shoulder
• 1 cup jasmine rice
• 1 tbsp torn kaffir lime leaves
• 1/2 tsp red curry paste
• 3 tbsp coconut oil
• a generous handful of cherry tomatoes
• a handful of fresh Thai basil, chopped
• a generous spoonful of roasted peanuts
• 400ml tamarind water
• 1 1/2 tsp white pepper
• a generous handful of bean sprouts

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the sliced galangal and sliced lemongrass gently until soft and fragrant.

2. 2

   Stir in the red curry paste and dried shrimp, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chicken thighs and Thai eggplant, stirring well to coat everything in the spiced base.

4. 4

   Pour in the coconut milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chicken thighs is tender, about 30 mins.

6. 6

   Stir in the roti dough and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the fish sauce and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the Thai basil, and serve piping hot.

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